This is a great way to utilize your almond pulp if you make your own almond milk. If not, you can use almond meal and still have a delicious gluten-free almond bread. I like it best paired with fruit only jellies for breakfast or a quick snack. However, it's as versatile as regular bread so eat up!
4 cups almond meal (or almond pulp leftover from making almond milk)
1 cup coconut oil (softened) or extra-virgin olive oil
1 cup finely ground flax seeds
1/2 tablespoon sea salt
*Add herbs, garlic, olives, dried fruit, dried tomatoes, etc. for added flavor
Place almond meal and flax seed in a large bowl. Add oil and salt and mix well with hands. Place a thin layer about 1/4 inch thick onto a dehydrator sheet or parchment paper using your hands. Smooth and score into squares of desired size. Dehydrate for 4-8 hours.
Alternatively, place 1/4 inch layer onto a baking sheet lined with parchment paper. Place in oven at 175 degrees or lowest temperature for 2-4 hours.
*You want the bread to be hardened but still pliable. Dehydrate or bake longer to make almond crackers.